Cheese

GORGONZOLA DOP DOLCE

Gorgonzola, primarily characterized and recognized for its inner veins of mold, is a favorite among Italian connoisseurs. Today, Gorgonzola Dolce is considered to be one of the most characteristic and favored of Italian cheeses, and one of the few with the Guaranty DOC (literally “Protected Origin Control,” a system of control of origin and quality) recognized throughout the world. Gorgonzola Dolce is a sweet cheese and the most popular of all Gorgonzola. It is made of whole pasteurized cow’s milk from one separate milking.

TALEGGIO

Matured at least 7 weeks in Valsassina Taleggio is an old cheese produced in this area since the 10th century. The area of it’s origin is Val Taleggio, in the province of Bergamo, from where it gets it’s name. Historically, the people from this valley had the need to preserve the leftovers of their milk production. Then they started producing a cheese that used to be aged in natural caves or in mountain huts and could be either exchanged with other products or sold in the markets.

PECORINO FRESCO TOSCANO (ROW SHEEP MILK) from Tuscany

Pecorino Toscano (Tuscan pecorino) is a firm-textured ewe’s milk cheese produced in Tuscany. Since 1996 it has enjoyed protected designation of origin (PDO) status.The fresh pecorino (pecorino fresco) is a soft, white cheese with a comparatively mild but still strong flavour. The texture can range from soft and moist to crumbly and granular, but is usually the former. It is excellent when flavoured with some good olive oil. Pecorino can also be served as a dessert cheese, with honey.

”CACIO DI BOSCO” TRUFFLE PECORINO from Tuscany

From a friable and slightly sour paste. The long maturation balances the taste of pecorino with the strong taste of truffle. A well marked cheese and harmonious in taste.

MOZZARELLA DI BUFALA CAMPANA D.O.P.

The Mozzarella di Bufala Campana d.o.p. is a table cheese made of a tender spinned paste deriving from the only water-buffalo milk. The typical colour of the Buffalo Mozzarella is porcelain white, like a pearl. Its surface is smooth and lightfull, with a very slight surface, smaller than 1 millimetre, containing the internal paste.

PARMIGIANO REGGIANO AGED 18 MONTHS

Parmigiano-Reggiano is a hard Italian Cheese made from partly skimmed, unpasteurized milk. It is only allowed to be produced in the provinces of Parma, Reggio-Emilia and Modena, as well as parts of Emilia-Romagna. It has a minimum aging period of 12 months, but all Parmigiano Reggiano marked “EXPORT” requires a minimum aging period of 18 months. In Italy, the 18 month aged Parmigiano Reggiano is marked “EXTRA” rather than “EXPORT”. No preservatives or artificial ingredients are used in its manufacture. Parmigiano-Reggiano is a product that matures well; evolving in flavor as it ages.